Preheat oven to 350F. Line 18 muffin cups with muffin papers.

Whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and eggs together until fluffy. Add in canola oil, bananas, sour cream, and vanilla and beat until thoroughly mixed. Beat in flour mixture until just combined. Fold in chopped nuts.

Fill each muffin cup about ¾ full. Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean.